CN101589741A - The liquid diary product and the production method thereof that contain Walfberry fruit particle - Google Patents
The liquid diary product and the production method thereof that contain Walfberry fruit particle Download PDFInfo
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Abstract
The invention provides a kind of liquid diary product that contains Walfberry fruit particle, is benchmark with the gross mass of this liquid diary product, and this liquid diary product contains: liquid milk 20-98.1wt%, stabilizing agent 0.1-5wt%, Walfberry fruit particle 1-10wt%, water 0-68.9wt%; Described stabilizing agent is to be formed by thickener and emulsifier combination; The present invention provides the described production method that contains the flavored milk of Walfberry fruit particle simultaneously; The present invention can realize stable suspersion and product the stability long shelf life in of Walfberry fruit particle in the blending type liquid diary product, and the interpolation of natural Chinese wolfberry fruit particle can improve the product mouthfeel, makes the consumer in mouthfeel with visually really feel the existence of matrimony vine.
Description
Technical field
The present invention relates to a kind of production technology of blending type liquid diary product, specifically be meant a kind of liquid diary product and production method thereof that contains Walfberry fruit particle.
Background technology
The fruit of Chinese wolfberry is the ripening fruits of matrimony vine of solanaceae plant, and it has consequence in the traditional medicine of motherland, and its medical value enjoys the high praise of ancient Chinese medicine doctor.Put down in writing in the Compendium of Material Medica: " nourishing the liver makes eye bright for matrimony vine, kidney-tonifying sperm-generating, and hard muscles and bones is gone fatigue, and easily color bleaches, and makes eye bright and calms the nerves, and makes us long-lived." edible for a long time matrimony vine, effects such as the treatment physique cold of insufficiency type, frigidity, constipation, insomnia, low blood pressure, anaemia, hair loss and skin care are arranged.
It is very high that the fruit of Chinese wolfberry contains abundant LBP-X, fat, protein, free amino acid, taurine, betaine, vitamin B1, B2, E, C, particularly carotenoid content.In addition, also contain a large amount of mineral elements, as potassium, sodium, calcium, magnesium, iron, copper, manganese, zinc, selenium etc.For the modern, the most practical effect of matrimony vine is exactly antifatigue and brings high blood pressure down.In addition, matrimony vine can protect the liver, cholesterol, triglyceride levels in hypoglycemic, the softening blood vessel, reduction blood, and fatty liver and diabetic are had certain curative effect.According to the clinical medicine checking, matrimony vine can also be treated chronic renal failure.Often eating matrimony vine can improve looks, and this puts a lot of people and does not all know.This is because matrimony vine can be improved skin and be absorbed the ability that oxygen divides, and in addition, can also play whitening function.
Milk is nutritious, digest and assimilate easily, inexpensive, instant, is the most approaching perfect food, and person " white blood " is optimal wholefood.Comprise amounts of protein in the milk, be mainly casein, albumin, globulin etc., 8 seed amino acids of needed by human are arranged in the 20 contained several amino acids, milk proem matter is complete protein, and digestibility is up to 98%.
The dairy products of more existing in the market interpolation particles, mostly based on common fruit-vegetable granules, functional particles as this integration of drinking and medicinal herbs of matrimony vine is not also used at present, in addition, the effect of matrimony vine is more and more accepted by people, with the effective product that combines of nutritional labeling of milk certain market potential is arranged with matrimony vine.
Along with constantly innovation and growth in the living standard of product, the consumer has increasing demand to the form of product, product for fruits and vegetables and milk combination, the consumer not only needs product that the combination of fruits and vegetables and milk nutritionally will be arranged, on product form and mouthfeel, also need to have real fruit-vegetable granules (Walfberry fruit particle), really to feel out-and-out, to live up to its reputation.Yet, almost less than the liquid dairy product that in milk, adds Walfberry fruit particle, especially do not have to reach the Related product of long shelf-life more than 6 months on the present liquid dairy product market.
Summary of the invention
The object of the present invention is to provide a kind of liquid diary product that contains the solid Walfberry fruit particle, will suckle and the effective combination of Chinese-wolfberry nutritive in, Walfberry fruit particle is stable suspersion in milk for a long time, makes the consumer in the product mouthfeel with visually really feel the necessary being of matrimony vine.
The present invention also aims to provide a kind of preparation method who contains the liquid diary product of Walfberry fruit particle.
In order to achieve the above object, the invention provides a kind of liquid diary product that contains Walfberry fruit particle, gross mass in this liquid diary product is 100% benchmark, this liquid diary product that contains Walfberry fruit particle mainly contains: liquid milk 20～98.1wt%, stabilizing agent 0.1～5wt%, Walfberry fruit particle 1～10wt%, water 0～68.9wt%; Described stabilizing agent comprises thickener and/or emulsifying agent.
The liquid diary product that contains Walfberry fruit particle provided by the invention, the liquid milk and the matrimony vine that contain special ratios, the effective combination of nutrition with liquid milk and matrimony vine, simultaneously the matrimony vine in the product is that form with particle suspends to distribute and exists, farthest kept the original nutritional labeling of matrimony vine, make the nutrition of product more reasonable, more balanced, and the consumer can be from mouthfeel in process of consumption and visually really feel the necessary being of Walfberry fruit particle, can feel genuine goods at a fair price, live up to its reputation.
In the raw material of liquid diary product of the present invention is formed, gross weight in liquid diary product is 100%, and this liquid diary product preferably contains: liquid milk 50～98.1wt%, stabilizing agent 0.15～4wt%, Walfberry fruit particle 2～8wt%, the water of surplus (about 0～68.9wt%); Described stabilizing agent is to be combined according to 1: 0～3 weight ratio by thickener and emulsifying agent.This thickener comprises one or more the combination in gellan gum, sodium carboxymethylcellulose, microcrystalline cellulose, locust bean gum, gelatin, agar, Arabic gum, guar gum, converted starch, sodium alginate, xanthans, carragheen, the dextrin; This emulsifying agent comprises one or more the combination in glycerin monostearate, bi-tristearin, polyglycerol ester, sucrose ester, stearoyl lactate, citric acid monoglyceride, tartaric acid monoglyceride, butanedioic acid monoglyceride, acetate monoglyceride, the sodium caseinate.
Thickener and emulsifier proportion show in this stabilizing agent, and stabilizing agent of the present invention can be a thickener, also can be the compositions of thickener and emulsifying agent, when not having emulsifying agent in the stabilizing agent, be embodied on the final products, the system fat floating can be some more, but do not influence system stability; Preferably, stabilizing agent of the present invention is the composition of thickener and emulsifying agent, and thickener and emulsifying agent combine according to 1: 0.1～2.5 preferred weight ratio.
Material liquid of the present invention milk is preferably fresh milk, this fresh milk be meet The Ministry of Agriculture of the People's Republic of China, MOA's industry standard, without the milk of processing, non-sterile or high-temperature process; From another angle analysis, the material liquid milk that the present invention adopts is a kind of liquid milk, mainly be meant the fresh milk or the reconstituted milk that should meet China fresh cow's milk acquisition criteria GB6914, it can be whole milk, also can be skim milk or lowfat milk, perhaps can understand this liquid milk and be fresh milk, it be fatty greater than 3.1%, and protein is greater than 2.9% liquid milk; The liquid milk that the present invention adopts comprises plain chocolate, fresh milk, pure fresh milk, special dense milk, raw milk, mixed milk, recombined milk, whole milk, semi-skimmed milk and skim milk.In the field of business, only could not be " fresh milk ", the liquid of the present invention's employing most preferably fresh milk of suckling without any processing, the milk handled through sterilization or high temperature etc.
The liquid diary product that contains Walfberry fruit particle provided by the invention belongs to a kind of liquid lacteal product, comprises flavored milk, milk beverage and contains the lactoprotein beverage, in the present invention, is referred to as liquid diary product.
Milk level among the present invention in product is 〉=80wt% to be commonly referred to flavored milk (or seasoning breast), content of milk protein 〉=2.3wt% in the physical and chemical index of the finished product of liquid diary product; Milk level in product is 30-80wt%, is commonly referred to milk beverage, content of milk protein 〉=1.0wt% in the liquid diary product finished product physical and chemical index; Milk level in product is 20-30wt%, is called to contain the lactoprotein beverage content of milk protein 0.5-1.0wt% in the liquid diary product finished product physical and chemical index among the present invention.
In the product of liquid diary product, stability is one of critical nature of estimating product.The stability that contains the liquid diary product product of Walfberry fruit particle of the present invention mainly comprises two aspects: the suspension stability of (1) Walfberry fruit particle in milk liquid; (2) quality stability of whole liquid diary product system in shelf life.
For guaranteeing that above-mentioned liquid diary product product has good stable, one of key technology that is adopted is selecting for use of described Walfberry fruit particle among the present invention.After the Walfberry fruit particle that is contained in the product is handled through freeze-drying, requirement to the Walfberry fruit particle after the freeze-drying is: preferably can keep original color and luster and nutritional labeling, and the Walfberry fruit particle major part should be complete graininess, these particles are cut into the single-size that particle diameter is 1mm-4mm, this particle can be the shape of rule or the particle of irregular shape, the particle maximum particle diameter is for being no more than 4mm, and minimum grain size is for being not less than 1mm; Matrimony vine freeze-drying particle water content can be controlled in 0.5～5% scope, and the water content of preferred matrimony vine freeze-drying particle is in 3～5% scopes in actual production; And the hardness of freeze-drying Walfberry fruit particle is not required, because the influence of the hardness of particle is to chew sense, do not influence the interpolation and the suspension of particle, when particle adds in the milk, place a period of time particle meeting rehydration, final hardness can be the same.The above-mentioned Walfberry fruit particle that adopts freeze-dry process to obtain has that rehydration is good, the nutriment loss less, have the advantage of chewing sense preferably, especially be suitable in the product of the present invention.
In order to reach the suspension stability of Walfberry fruit particle in milk liquid, and it is good to reach the quality stability of product liquid diary product system in shelf life, liquid diary product of the present invention to another requirement of raw material Walfberry fruit particle is: the content of Walfberry fruit particle in the liquid diary product finished product is controlled between 1wt%～10wt% (in the Walfberry fruit particle weight before the freeze-drying not), in actual production, the content of described Walfberry fruit particle in liquid diary product is preferably 3wt%～6wt%.
The present invention adopts the mode of freeze-drying (freeze drying) to obtain one of raw material of product---Walfberry fruit particle, for Walfberry fruit particle of the present invention, for comprising the fresh fruit or the matrimony vine of the fruit of drying, carrying out freeze drying is most preferred processing mode, because: the temperature of matrimony vine is in low-temperature condition during freeze drying, therefore and be in the height anaerobic condition, can keep nutriments such as the color of matrimony vine and vitamin; Adopt in addition the freeze drying mode handle after dry matrimony vine have the good characteristics of rehydration, thereby when adding to particle in the milk, can restore substantially, make matrimony vine to chew sense identical with the aquatic foods product with taste; Simultaneously, adopt the highest 99.5% the moisture content of removing of freeze drying mode, bigger space has been arranged when selecting the stabilizing agent of particle suspension.
In addition, selection of stabilizers also is to guarantee that the liquid diary product product has one of key factor of good stable, stabilizing agent is to be combined according to 1: 0～3 weight ratio by thickener and emulsifying agent, promptly, the amount of thickener is at least 1/4 of stabilizing agent weight in this stabilizing agent, and the emulsifying agent amount of being then is no more than 3/4 of stabilizing agent weight.In the liquid diary product product of the present invention, the content of stabilizing agent can be 0.1～5wt%, and as most preferred specific embodiments, the content of stabilizing agent is generally 0.1～1wt%.
According to specific embodiments of the present invention, described thickener can comprise: one or more in gellan gum, sodium carboxymethylcellulose, microcrystalline cellulose, locust bean gum, gelatin, agar, Arabic gum, guar gum, converted starch, sodium alginate, xanthans, carragheen, the dextrin, thereby the stability of realization product.Gross weight in described liquid diary product is 100%, and the content of thickener is at least 0.05wt%, preferred 0.05～0.95wt%, more preferably 0.1～0.9wt%.
Stabilizing agent in the liquid diary product that contains Walfberry fruit particle of the present invention except that comprising thickener, also optionally contains emulsifying agent.Concrete emulsifying agent can be selected from one or more in glycerin monostearate, bi-tristearin, polyglycerol ester, sucrose ester, stearoyl lactate, citric acid monoglyceride, tartaric acid monoglyceride, butanedioic acid monoglyceride, acetate monoglyceride, the sodium caseinate, in the gross weight of described liquid diary product, the preferred content of emulsifying agent is 0.5～2 ‰.
Result according to concrete test experiments shows, in the liquid diary product product of the present invention, the viscosity (viscosity) of milk liquid is usually between the 12-50 centipoise, be preferably the 15-26 centipoise, the distribution of Walfberry fruit particle in milk liquid is more uniform, the overwhelming majority is suspended state, can realize the even can of Walfberry fruit particle at each packing unit in actual industrial production; And product of the present invention can be preserved at normal temperatures, and whole liquid milk system all is more stablely phenomenons such as serious fat floating, albumen precipitation, suction grumeleuse can not occur uniformly in reaching 6 months shelf life, has good stable.
Above-mentioned viscosity (viscosity) is mutually to absorb between fluid molecule and produce and hinder measuring of intermolecular relative motion ability, i.e. the internal drag that flows of fluid.Viscosity (viscosity) influences suspension, and viscosity (viscosity) is big, and suspension is strong, and viscosity (viscosity) is little, a little less than the suspension.Whether particle evenly suspends, and viscosity (viscosity) is one of key factor of influence.Generally speaking, the viscosity of fresh milk (viscosity) is about 2.0 centipoises, the factor that influences viscosity (viscosity) is a lot, the all substances of compositional system are all influential to viscosity (viscosity), mainly adjust viscosity (viscosity) during test, thereby adjust the suspension of system, but can influence the stability of system when adjusting viscosity (viscosity) with stabilizing agent, so the present invention has also added the stability that stabilizing agent well known in the art comes further enhancing system simultaneously.
In the liquid diary product that contains Walfberry fruit particle of the present invention, also selectivity is added with as required: one or more in dietary fiber, composite nutrient, Juice, sweet substance (carbohydrate or sweetener), flavoring essence, salt or other flavoring substance or the additive etc., above raw material is optional raw material, is not essential raw material.The adding of above-mentioned raw materials can give product abundant more nutrition, or further improves product special flavour, increases the kind of product.The selection of these materials and addition can be determined for a person skilled in the art according to actual needs.
On the other hand, the present invention also provides the described production method that contains the liquid diary product of Walfberry fruit particle, and this method mainly comprises: the freeze-drying of Walfberry fruit particle, and the dissolving of raw material, disperse and mix (molten material, batch mixing), and the sterilization can.Particularly, the production method that contains the liquid diary product of Walfberry fruit particle of the present invention can be carried out according to following step:
1) freeze-drying of Walfberry fruit particle, stripping and slicing: the cryodesiccated flow process of matrimony vine is divided into pre-treatment, prefreezing, lyophilization, adsorption stripping and dry and 5 stages of post processing.The technological process of matrimony vine freeze-drying is: matrimony vine raw material → pick up and select arrangement → cleaning → shaping processing → blanching → cooling → draining → sabot → prefreezing → lyophilization → adsorption stripping and dry → selection metering → stripping and slicing.
2) molten material, batch mixing: stabilizing agent dissolves in milk or water, homogeneous.If contain dietary fiber, composite nutrient, Juice, sweet substance (carbohydrate or sweetener), flavoring essence, salt or raw materials such as other flavoring substance or additive in the formula for a product, also can in this step, be dissolved or dispersed in the milk liquid and carry out homogeneous.The Walfberry fruit particle that adds stripping and slicing behind the homogeneous mixes.According to the formula for a product needs, also can add additive kind raw materials such as composite nutrient, sweetener and/or flavoring essence, mix.
3) sterilization can: concrete method for disinfection can for, above-mentioned mixed material is cooled to cryogenic sterile can below 30 ℃ through 137～142 ℃ of tubular type sterilization machines, 2～4s sterilization, obtains the described liquid diary product that contains Walfberry fruit particle.Perhaps adopt the mode of two-stage sterilization to carry out, after earlier above-mentioned mixed material being carried out 135～137 ℃, 2～4s sterilization, be cooled to 40 ℃ of left and right sides cans (as HDPE bottle) in the packing that can carry out two-stage sterilization again, then packaged product is placed in the two-stage sterilization equipment, after adopting 121 ℃, 13～16 minutes autoclaving, cooling obtains the described liquid diary product that contains Walfberry fruit particle.
Used equipment in the production technology of the present invention (for example homogenizer used of freeze-drier, homogeneous, material-compound tank that batch mixing is used and disinfection equipment etc.) all can adopt the known equipment in this area, no longer concrete production equipment and filling process is given unnecessary details at this.
The freeze drying process of raw material matrimony vine of the present invention is common freeze-dry process, wherein, the parametric optimization of freeze dryer is that vacuum freeze drying storehouse technological parameter is as follows: condenser temperature :-20 ℃ to-25 ℃, temperature of ice house :-25 ℃ to-30 ℃, shelf temperature: room temperature.
The control point of the comparison key of above-mentioned freeze-dry process:
1: the preparation of matrimony vine: screening, cleaning, finishing, blanching, cooling, draining, branch dish etc.
2: vacuum freeze drying: utilize vacuum freeze that the matrimony vine for preparing is carried out drying;
Drying is divided into three phases: prefreezing: matrimony vine is frozen into solid-state; Lyophilization: the ice crystal in the matrimony vine is removed in the distillation mode; Adsorption stripping and dry: the moisture that will residue in matrimony vine evaporates a part under higher temperature, make residual moisture reach pre-provisioning request, promptly removes the moisture of 95%-99.5%, makes the residual moisture of matrimony vine be no more than 5%, and general residual moisture is 0.5～5%.
In the liquid diary product of the present invention, except that containing abundant liquid milk (esp milk), also added Walfberry fruit particle especially, compositions such as vitamin in the matrimony vine, mineral matter, cellulose are combined with the effective proportioning of milk protein, make the nutrition of product more reasonable, more balanced, improve nutritive value; Simultaneously, the interpolation of natural Chinese wolfberry fruit particle has increased the kind of product, has obviously improved the local flavor and the mouthfeel of product, makes the consumer in mouthfeel with visually feel the necessary being of Walfberry fruit particle really; And, the blending type liquid diary product that contains Walfberry fruit particle of the present invention, the stable suspersion of long period of having realized Walfberry fruit particle in milk liquid, and realized the stability of product in long shelf life (product can fat floating, precipitation, flocculation phenomenon not occur in reaching 6 months shelf life).
In a preferred embodiment of the invention, the prescription (in one ton of product, the selection of each raw material meets the concerned countries standard) that contains the liquid diary product of Walfberry fruit particle comprises the raw material of following composition and ratio:
800 kilograms in milk
50 kilograms of Walfberry fruit particles
1.6～2 kilograms of thickeners
0.8 kilogram of emulsifying agent (sucrose ester)
40 kilograms of white granulated sugars
0.6 kilogram of salt
1 kilogram of dietary fiber
0.15 kilogram of composite nutrient (merchant sells and buys)
1.1 kilograms of flavoring essences
Water surplus is supplied 1000KG.
The above-mentioned production method that contains the liquid diary product of Walfberry fruit particle mainly may further comprise the steps:
1) freeze-drying of Walfberry fruit particle: adopt conventional freeze-dry process, adopt conventional freeze-dry process; The single-size that the Walfberry fruit particle of freeze-drying is cut into 1mm-4mm is standby.
2) molten material, batch mixing: the fully dissolving in milk of white granulated sugar, stabilizing agent (comprising thickener and emulsifying agent), sodium alginate, salt and dietary fiber is high-pressure homogeneous, be cooled to normal temperature and enter material-compound tank; Walfberry fruit particle is joined in the material-compound tank, mix, more water-soluble the separate back of composite nutrient with 30～40 times of weight added in the material-compound tank, and add flavoring essence, mix; With milk material is settled to dosage with residue batching water and residue batching, obtains mixed liquor.
3) sterilization can: above-mentioned mixed liquor is sterilization under 137～142 ℃, the condition of 2～4s in the tubular type sterilization machine, is cooled to afterwards below 30 ℃, and the cryogenic sterile can obtains the liquid diary product that contains Walfberry fruit particle of the present invention.
Also can optionally not add complementary function compositions such as composite nutrient, essence, dietary fiber in the said goods, perhaps add other sweet substances, product each side parameter index and effect are equal to the effect of the said goods.
Can also increase in the said goods and add matrimony vine juice, be used for strengthening the functional result of matrimony vine, and the texture and the local flavor that strengthen matrimony vine in the dairy products.This matrimony vine juice can extract voluntarily with Chinese wolfberry fruit and obtain, and the index of the matrimony vine juice that index is sold with reference to the merchant also can be sold by the merchant and be buied.
The product feature of the liquid diary product that contains Walfberry fruit particle in the above preferred embodiment is: fat content is about 2.7%, and protein content is about 2.4%, and non-fat solid content is about 6.8%, cane sugar content 4%, matrimony vine content 5% (dry weight), weight in wet base 13%.The about 17-25 centipoise of viscosity (viscosity) of the milk liquid of product, pH is about 6.6.Integrality is even, and particle is even suspended dispersed in milk liquid.
The said goods of the present invention smooth mouth feel when drinking is smooth and easy, and the juice sense along sliding mouthfeel and matrimony vine of milk is arranged, and the distinctive fragrance of frankincense and matrimony vine is arranged simultaneously.After tested, the liquid diary product beverage that contains Walfberry fruit particle can store in the put procedure in 6 months shelf-life of normal temperature, and milk liquid does not have lamination, does not have serious fat floating.After normal temperature is preserved about 1 month, begin to occur a small amount of matrimony vine grain precipitation but most of particle grain stable suspersion relatively equably still, do not influence the mouthfeel when edible.Normal temperature preserve after 6 months Walfberry fruit particle in whole milk liquid upper, middle and lower in each 1/3 layer content than being lower floor: middle level: upper strata=4～7: 3～2: 3～1, can illustrate that product of the present invention has good stable.
The specific embodiment
Below describe technology of the present invention and characteristics in detail by specific embodiment, but these embodiment are not in order to limit protection scope of the present invention.The selection of following this each raw material of embodiment all meets the concerned countries standard.
Embodiment 1, the liquid diary product that contains Walfberry fruit particle and production method thereof
One, the prescription (in one ton of product) that contains the liquid diary product of Walfberry fruit particle
800 kilograms in milk
50 kilograms of Walfberry fruit particles
1.3 kilograms of gellan gums
0.13 kilogram of microcrystalline cellulose
0.4 kilogram of sodium alginate
0.8 kilogram of sucrose ester
40 kilograms of white granulated sugars
0.6 kilogram of salt
1 kilogram of dietary fiber
0.15 kilogram of composite nutrient (available from the VA of DSM N. V. VD Fe the Zn composite nutrient)
1.1 kilograms of flavoring essences
Water surplus
Two, the production method that contains the liquid diary product of Walfberry fruit particle
The production method of the liquid diary product that contains Walfberry fruit particle of present embodiment mainly may further comprise the steps:
1) freeze-drying of Walfberry fruit particle: adopt conventional freeze-dry process, adopt conventional freeze-dry process; The single-size that the Walfberry fruit particle of freeze-drying is cut into 1mm-4mm is standby.
2) molten material, batch mixing: the fully dissolving in milk of white granulated sugar, gellan gum, carragheen, sucrose ester, sodium alginate, salt and dietary fiber is high-pressure homogeneous, be cooled to normal temperature and enter material-compound tank.Walfberry fruit particle is joined in the material-compound tank, mix, more water-soluble the separate back of composite nutrient with 30～40 ℃ of 30～40 times of weight added in the material-compound tank, and add flavoring essence, mix; With milk material is settled to dosage with residue batching water and residue batching, obtains the mixed liquor of present embodiment.
3) sterilization can: above-mentioned mixed liquor is sterilization under 137～142 ℃, the condition of 2～4s in the tubular type sterilization machine, is cooled to afterwards below 30 ℃, and the cryogenic sterile can obtains the liquid diary product that contains Walfberry fruit particle of present embodiment.
The product feature of the liquid diary product that contains Walfberry fruit particle of present embodiment is: fat content is about 2.7%, and protein content is about 2.4%, and non-fat solid content is about 6.8%, cane sugar content 4%, matrimony vine content 5% (dry weight), weight in wet base 13%.The about 17-25 centipoise of the viscosity of the milk liquid of product, pH is about 6.6.Integrality is even, and particle is even suspended dispersed in milk liquid.This product smooth mouth feel when drinking is smooth and easy, and the juice sense along sliding mouthfeel and matrimony vine of milk is arranged, and the distinctive fragrance of frankincense and matrimony vine is arranged simultaneously.After tested, the liquid diary product beverage that contains Walfberry fruit particle of present embodiment can store in the put procedure in 6 months shelf-life of normal temperature, and milk liquid does not have lamination, does not have serious fat floating.After normal temperature is preserved about 1 month, begin to occur a small amount of matrimony vine grain precipitation but most of particle grain stable suspersion relatively equably still, do not influence the mouthfeel when edible.Normal temperature preserve after 6 months Walfberry fruit particle in whole milk liquid upper, middle and lower in each 1/3 layer content than being lower floor: middle level: upper strata=4～7: 3～2: 3～1, can illustrate that the product of present embodiment has good stable.
Embodiment 2, the liquid diary product that contains Walfberry fruit particle and production method thereof
Liquid diary product (in one ton of product) according to following formulated present embodiment:
900 kilograms in milk
28 kilograms of white granulated sugars
0.8 kilogram of gellan gum
0.15 kilogram of carragheen
0.1 kilogram of guar gum
0.8 kilogram of sucrose ester
0.6 kilogram of salt
1 kilogram of dietary fiber
0.15 kilogram of vitamin
1.1 kilograms of flavoring essences
12 kilograms of Walfberry fruit particles
Water surplus
The production method of the liquid diary product that contains matrimony vine of present embodiment mainly comprises step:
1) freeze-drying of Walfberry fruit particle, stripping and slicing: adopt conventional freeze-dry process; It is standby that just the Walfberry fruit particle of freeze-drying is cut into the single-size of 1mm-4mm.
2) molten material, batch mixing: with white granulated sugar, gellan gum, carragheen, guar gum, sucrose ester, salt, dietary fiber, fully dissolving dispersion in milk, homogeneous enters the normal temperature material-compound tank; The Walfberry fruit particle of freeze-drying, vitamin, flavoring essence add in the material-compound tank again, mix; Be settled to dosage with residue batching water, obtain the mixed liquor of present embodiment.
3) sterilization can: above-mentioned mixed liquor carries out 135～137 ℃, 2～4s sterilization in the tubular type sterilization machine after, be cooled to 40 ℃ of left and right sides cans (as HDPE bottle) in the packing that can carry out two-stage sterilization again, then packaged product is placed in the two-stage sterilization equipment, after adopting 121 ℃, 13～16 minutes autoclaving, cooling obtains the liquid diary product that contains Walfberry fruit particle of present embodiment.
The product feature of the liquid diary product that contains Walfberry fruit particle of present embodiment is: fat content is about 3.0%, protein content is about 2.6%, non-fat solid content is about 6.9%, cane sugar content 2.7%, Walfberry fruit particle content 1.2% (dry weight), weight in wet base 3.12%, the about 25-30 centipoise of the viscosity of the milk liquid of product, pH about 6.5.Integrality is even, and Walfberry fruit particle is even suspended dispersed in milk liquid.This product has the juice sense along sliding mouthfeel and matrimony vine of milk when drinking, the distinctive fragrance of frankincense and matrimony vine is arranged simultaneously.After tested, the liquid diary product beverage that contains Walfberry fruit particle of present embodiment can be in normal temperature be preserved 3 months storage process, and milk liquid does not have lamination, does not have serious fat floating; Particle after 3 months in the product in milk liquid, suspend relatively evenly (Walfberry fruit particle in whole milk liquid upper, middle and lower in each 1/3 layer content than being lower floor: middle level: upper strata=5～7: 2～1: 1～0), it is edible to shake up the back, does not influence the Walfberry fruit particle mouthfeel when eating; Normal temperature was preserved after 5 months, and the matrimony vine in the product can not fully relatively evenly suspend the mouthfeel variation.The product that present embodiment can be described can keep good stable at least in 3 months shelf life of normal temperature.
Embodiment 3, the liquid diary product that contains Walfberry fruit particle and production method thereof
According to following formulation liquid diary product of the present invention (in one ton of product):
400 kilograms in milk (this milk can be handled with flash evaporation in advance)
56 kilograms of white granulated sugars
2.0 kilograms of gellan gums
1.0 kilograms of microcrystalline celluloses
0.4 kilogram of sodium alginate
0.8 kilogram of sucrose ester
0.6 kilogram of salt
0.15 kilogram of vitamin
1.1 kilograms of flavoring essences
60 kilograms of Walfberry fruit particles
Water surplus
The production method of the liquid diary product that contains Walfberry fruit particle of present embodiment mainly comprises step:
1) freeze-drying of Walfberry fruit particle, stripping and slicing: adopt conventional freeze-dry process; It is standby that just the Walfberry fruit particle of freeze-drying is cut into the single-size of 1mm-4mm.
2) molten material, batch mixing: with white granulated sugar, gellan gum, microcrystalline cellulose, sodium alginate, sucrose ester, salt fully dissolving dispersion in milk and batching water, homogeneous enters the normal temperature material-compound tank; Again freeze-drying Walfberry fruit particle, vitamin, flavoring essence are added in the material-compound tank, mix, obtain the mixed liquor of present embodiment.
3) sterilization can: above-mentioned mixed liquor is sterilization under 137～142 ℃, the condition of 2～4s in the tubular type sterilization machine, is cooled to afterwards below 30 ℃, and the cryogenic sterile can obtains the liquid diary product that contains Walfberry fruit particle of present embodiment.
The product feature of the liquid diary product that contains Walfberry fruit particle of present embodiment is: fat content is about 1.4%, protein content is about 1.2%, the solubility solid content is about 6.5%, cane sugar content about 5.5%, matrimony vine content 6% (dry weight), weight in wet base 15.6%, the milk liquid viscosity 18-26 centipoise of product, pH about 6.7.Integrality is even, and Walfberry fruit particle is even suspended dispersed in milk liquid.This product smooth mouth feel when drinking is smooth and easy, and the juice sense along sliding mouthfeel and Walfberry fruit particle of milk is arranged, and the peculiar fragrance of frankincense and Walfberry fruit particle is arranged simultaneously.After tested, the seasoning liquid dairy products of the Walfberry fruit particle of present embodiment can be in the storage process of 6 months shelf life of normal temperature, milk liquid does not have lamination, there are not serious fat floating, albumen precipitation and milk gelling phenomenon, though the grain of rice has amount of starch to separate out after 6 months, but still keep chewing sense preferably, and particle in whole milk liquid upper, middle and lower in each 1/3 layer content than being lower floor: middle level: upper strata=4～7: 3～2: 3～1.The product that present embodiment can be described has good stable.
Embodiment 4, the liquid diary product that contains Walfberry fruit particle and production method thereof
According to following formulation liquid diary product of the present invention (in one ton of product):
350 kilograms in milk (this milk can be handled with flash evaporation in advance)
50 kilograms of white granulated sugars
1.3 kilograms of gellan gums
0.15 kilogram of carragheen
0.1 kilogram of xanthans
0.9 kilogram of sucrose ester
0.6 kilogram of salt
0.15 kilogram of 1 kilogram of vitamin of dietary fiber
1.1 kilograms of flavoring essences
70 kilograms of Walfberry fruit particles
3 kilograms in matrimony vine juice
Water surplus
The production method of the liquid diary product that contains Walfberry fruit particle of present embodiment mainly comprises step:
1) freeze-drying of Walfberry fruit particle, stripping and slicing: adopt conventional freeze-dry process; It is standby that just the Walfberry fruit particle of freeze-drying is cut into the single-size of 1mm-4mm.
2) molten material, batch mixing: with white granulated sugar, gellan gum, carragheen, xanthans, sucrose ester, salt, dietary fiber, the fully dissolving dispersion in preparing burden with milk and batching water of matrimony vine juice, homogeneous enters the normal temperature material-compound tank; The Walfberry fruit particle of freeze-drying, vitamin, flavoring essence add in the material-compound tank again, mix, and obtain the mixed liquor of present embodiment.
3) sterilization can: above-mentioned mixed liquor carries out 135～137 ℃, 2～4s sterilization in the tubular type sterilization machine after, be cooled to 40 ℃ of left and right sides cans (as HDPE bottle) in the packing that can carry out two-stage sterilization again, then packaged product is placed in the two-stage sterilization equipment, after adopting 121 ℃, 13～16 minutes autoclaving, cooling obtains the liquid diary product that contains Walfberry fruit particle of present embodiment.
The product feature of the liquid diary product that contains Walfberry fruit particle of present embodiment is: fat content about 1.0%, protein content about 1.0%, solubility solid content about 5.5%, cane sugar content about 5%, matrimony vine content 7% (dry weight), weight in wet base 18.2%, the milk liquid viscosity 25-30 centipoise of product, pH about 6.8.Integrality is even, and Walfberry fruit particle is even suspended dispersed in milk liquid.Contain matrimony vine juice in this product simultaneously, smooth mouth feel is smooth and easy when drinking, and the texture along sliding mouthfeel and Walfberry fruit particle of milk is arranged, and the distinctive fragrance of frankincense and matrimony vine is arranged simultaneously.After tested, the seasoning liquid dairy products of the Walfberry fruit particle of present embodiment can be in the storage process of 6 months shelf life of normal temperature, milk liquid does not have lamination, fat-free come-up, albumen precipitation and milk gelling phenomenon, though the grain of rice has amount of starch to separate out after 6 months, but still keep mouthfeel preferably, and particle in whole milk liquid upper, middle and lower each in 1/3 layer content than being lower floor: middle level: upper strata=4～5: 3～2: 2～1.The product that present embodiment can be described has good stable.
The prescription of the common liquid diary product that does not contain Walfberry fruit particle and production method thereof on comparative example 5, the market (in one ton of product, the selection of each raw material meets the concerned countries standard):
800 kilograms in milk
5 kilograms in matrimony vine juice
0.15 kilogram of carragheen
0.5 kilogram of monoglyceride
0.4 kilogram of sodium alginate
0.8 kilogram of sucrose ester
40 kilograms of white granulated sugars
1 kilogram of dietary fiber
1 kilogram of flavoring essence
Water surplus
The production method that does not contain the liquid diary product of matrimony vine grain:
The production method of this comparative example's the liquid diary product that does not contain the matrimony vine grain mainly may further comprise the steps:
1) molten stabilizing agent: the fully dissolving in an amount of milk of part white granulated sugar, monoglyceride, carragheen, sucrose ester, sodium alginate, matrimony vine juice and dietary fiber is high-pressure homogeneous, be cooled to normal temperature and enter material-compound tank.
2) batch mixing: all the other white granulated sugars and milk are fully mixed with above-mentioned feed liquid.
3) constant volume: the water of surplus is added in the milk, be settled to dosage.
3) sterilization can: above-mentioned mixed liquor is sterilization under 137～142 ℃, 2～4s condition in the tubular type sterilization machine, is cooled to afterwards below 30 ℃, and the cryogenic sterile can obtains this comparative example's liquid diary product.
The product feature of this comparative example's the liquid diary product that does not contain the matrimony vine grain is:
Fat content is about 2.7%, and protein content is about 2.4%, and non-fat solid content is about 6.8%, cane sugar content 4%.The about 2-5 centipoise of the viscosity of the milk liquid of product, pH is about 6.6.Integrality is even.This product smooth mouth feel when drinking is smooth and easy, and frankincense is arranged, but lacks the texture of Walfberry fruit particle and the distinctive fragrance that Walfberry fruit particle brings.After tested, the product of present embodiment is the product conventional formulation and the technology of not adding Walfberry fruit particle in the market, has stability preferably, can store in the put procedure in 6 months shelf-life of normal temperature, and milk liquid does not have lamination, does not have serious fat floating.
Embodiment 6, product stability test experiments
The liquid diary product that contains matrimony vine with embodiment 1-4 is that specimen leaves standstill observation under normal temperature placement, 37 ℃ of oven conditions, by distribution situation and precipitation capacity to matrimony vine the stability of product is analyzed.
(1) the visual observations method is: (trial jar in instrument: the 250ml Germany SCHOTT DURAN glass)
A, product sterile filling in the trial jar, leave standstill placement in the glass of 250ml.
B, under static condition, see through integral body and local state in the vial visual observations product, mainly pay attention to the following aspects of product:
A) whether structural state has layering.
B) whether liquid level has the bleed phenomenon.
C) whether gel and caking phenomenon are arranged in the product.
(2) the fat floating detection method is: (instrument: precision is the ruler of 0.5mm, the colorimetric cylinder of 100ml)
A, product sterile filling leave standstill placement in the colorimetric cylinder of 100ml.
B, measure the fat deposit thickness of milk liquid surface white across the vial wall with the ruler of 0.5mm under static condition, sight is looked squarely during reading.
Concrete experimental result such as following table:
1) observed result under the normal temperature: (18～25 ℃, 180 days)
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | |
| 7 days | The normal fat-free come-up of structural state | The normal fat-free come-up of structural state | The normal fat-free come-up of structural state | The normal fat-free come-up of structural state |
| 30 days | The normal fat floating 0.2mm of structural state | The normal fat floating 0.2mm of structural state | The normal fat floating 0.2mm of structural state | The normal fat floating 0.2mm of structural state |
| 60 days | The normal fat floating 0.4mm of structural state | The normal fat floating 0.4mm of structural state | The normal fat floating 0.6mm of structural state | The normal fat floating 0.6mm of structural state |
| 90 days | The normal fat floating 0.8mm of structural state | The normal fat floating 0.8mm of structural state | The normal fat floating 1.1mm of structural state | The normal fat floating 1.2mm of structural state |
| 120 days | The normal fat floating 1.5mm of structural state | The normal fat floating 1.5mm of structural state | The normal fat floating 2mm of structural state | The normal fat floating 2mm of structural state |
| 180 days | The normal fat floating 2mm of structural state | The normal fat floating 2mm of structural state | The normal fat floating 2.5mm of structural state | The normal fat floating 2.5mm of structural state |
2) 37 ℃ of following observed results (36～38 ℃, 60 days)
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | |
| 7 days | The normal fat-free come-up of structural state | The normal fat-free come-up of structural state | The normal fat-free come-up of structural state | The normal fat-free come-up of structural state |
| 15 days | The normal fat floating 0.5mm of structural state | The normal fat floating 0.5mm of structural state | The normal fat floating 0.5mm of structural state | The normal fat floating 0.5mm of structural state |
| 30 days | Structural state is normal | Structural state is normal | Structural state is normal | Structural state is normal |
| Fat floating 2mm | Fat floating 2mm | Fat floating 3mm | Fat floating 3mm | |
| 60 days | The normal fat floating 2.5mm of structural state | The normal fat floating 2.5mm of structural state | The normal fat floating 3.5mm of structural state | The normal fat floating 3.5mm of structural state |
From last data as can be seen, product of the present invention structural state after the normal temperature preservation was placed 2 months in 6 months and 37 ℃ is even, has only a spot of fat floating phenomenon, can illustrate that this product has good shelf stabilities.
Embodiment 7, matrimony vine distribution consistency degree test experiments
The detection method that matrimony vine distributes is: (instrument: the electronic balance of precision 0.1 gram, 50 order bolters);
Three clean containers are weighed together with balance, the upper, middle and lower layer milk liquid three equal parts in the whole packing are poured in the container successively weighed together, milk liquid and container gross weight deduct container weight and calculate milk liquid gross weight.
A also crosses water and draining to 50 mesh sieves and weighs in the balance after 2 minutes heavily, writes down sieve tuple value.
B, each portion milk liquid is crossed 50 mesh sieves and draining successively with balance the solid content and the bolter that leach are weighed together after 2 minutes, write down its weight numerical value.
C, result of calculation, solid content accounting (solid content weight accounts for the percentage of gross weight) is:
Milk liquid gross weight * 100% in solid content accounting=(solid content and bolter gross weight-sieve is heavy)/packing
Following table is solid content accounting experimental result (normal temperature is observed 18～25 ℃ down, 180 days):
From last data as can be seen, product of the present invention structural state after normal temperature is preserved 6 months is even, and the matrimony vine grain distributes even substantially, is suspended state in entire product.Along with the prolongation of time, the weight in wet base of matrimony vine grain also can increase to some extent because of suction simultaneously.Because the natural subsidence effect, the matrimony vine grain distributes more than the upper strata in milk liquid lower floor, can receive status but belong to, and before drinking, can suitably shake up, do not influence the mouthfeel of drinking of product, can illustrate that this product has good shelf stabilities.
Embodiment 8, product mouthfeel and local flavor are tasted experiment
The product of getting embodiment 1-5 carries out taste flavor and tastes experiment, the trial test number is totally 200 people (each 100 people of 18～28 years old masculinity and femininity), respectively product and the reference product of embodiment 1-5 are tasted, adopt blank scoring mechanism, every full marks 20 minutes, the mark height is then effective, and to whether liking the product degree to carry out overall assessment.
Experimental result is recorded in following table:
From this experimental result as can be seen, all in all, the product of embodiments of the invention obtains liking of most of people in local flavor, mouthfeel and nutrition, improve a lot chewing in mouthfeel and the nutrition than the liquid diary product product that does not contain Walfberry fruit particle common on the market, be subjected to liking of consumer.
Embodiment 9, contain matrimony vine seasoning breast and change test experiments with the liquid diary product flavor taste
To containing matrimony vine seasoning breast and the taste tests that liquid diary product carries out, test mainly to change and carry out at its flavor taste in the shelf-life.
The test experiments method is:
1, gets the product of embodiment of the invention 1-4 respectively as specimen, did one time the taste sensory test in each sample 1-6 month every month, each sample is made taste tests altogether six times in shelf-life, control sample is compared for of that month fresh sample, method of testing is tasted experiment for " getting two in three ", mainly investigates the situation of change of product special flavour in the shelf-life.Taste about number 50 people for every group, the men and women respectively accounts for half, all has certain trial test experience.
2, during each taste evaluation, every group of sample comprises two specimen and a control sample, or two control samples and a specimen, the order employing random sequence that sample is put, and sample appearance does not have obvious characteristic difference.If the trial test personnel have correctly selected two identical samples of smell according to smell difference from three samples, prove that then specimen and control sample there are differences; If select mistake then prove specimen and the control sample indifference.After finishing, trial test adds up tasting the result, according to " triangle test check table " in the food sense organ appraise method (" appraise of food sense organ " publishing house of South China Science ﹠ Engineering University in February, 2003 second edition) as can be known, surpass and can think more than 24 people if make the people of correct selection, there are notable difference in two set products taste and mouthfeel on 5% level of signifiance.The dairy produce of each embodiment is grown smell difference comparing result statistics and is seen also following table:
The shelf life of products intussusception smell of each embodiment changes tastes the comparative result statistics
Can learn according to statistics: the new product that the smell of product of the present invention in the shelf-life produced with this month in first six months does not have evident difference on 5% level of signifiance, it is less to prove that product of the present invention flavor taste in the shelf-life changes, within tolerance interval.
Claims (9)
1, a kind of liquid diary product that contains Walfberry fruit particle is 100% in the gross weight of liquid diary product, and this liquid diary product contains: liquid milk 20～98.1wt%, stabilizing agent 0.1～5wt%, Walfberry fruit particle 1～10wt%, water 0～68.9wt%; Described stabilizing agent comprises thickener and/or emulsifying agent.
2, the liquid diary product that contains Walfberry fruit particle according to claim 1, wherein, described stabilizing agent is combined according to 1: 0～3 weight ratio by thickener and emulsifying agent; Described thickener comprises one or more the combination in gellan gum, sodium carboxymethylcellulose, microcrystalline cellulose, locust bean gum, gelatin, agar, Arabic gum, guar gum, converted starch, sodium alginate, xanthans, carragheen, the dextrin; Described emulsifying agent comprises one or more the combination in glycerin monostearate, bi-tristearin, polyglycerol ester, sucrose ester, stearoyl lactate, citric acid monoglyceride, tartaric acid monoglyceride, butanedioic acid monoglyceride, acetate monoglyceride, the sodium caseinate.
3, the liquid diary product that contains Walfberry fruit particle according to claim 2, wherein, described thickener is one or more the combination in gellan gum, sodium carboxymethylcellulose, microcrystalline cellulose, locust bean gum, gelatin, agar, Arabic gum, guar gum, converted starch, sodium alginate, xanthans, carragheen, the dextrin, gross weight in liquid diary product is 100%, and this thickener is 0.05～5wt%.
4, the liquid diary product that contains Walfberry fruit particle according to claim 2, wherein, described stabilizing agent is made up of thickener and emulsifying agent, is 100% in the gross weight of liquid diary product, and this emulsifying agent is 0.5～2 ‰.
5, the liquid diary product that contains Walfberry fruit particle according to claim 1, wherein, described Walfberry fruit particle is the freeze-drying particle, this freeze-drying particle grain size is 1mm-4mm.
6,, also contain any one or two or more combinations in dietary fiber, composite nutrient, Juice, essence, the sweet substance in this liquid diary product according to each described liquid diary product that contains Walfberry fruit particle of claim 1～5.
7, the liquid diary product that contains Walfberry fruit particle according to claim 1 wherein contains: liquid milk 20～98.1wt%, stabilizing agent 0.1～5wt%, Walfberry fruit particle 1～10wt%, water 0～68.9wt%; Described stabilizing agent is thickener and emulsifying agent; 0.6wt%≤content of milk protein in this liquid diary product＜2.3wt%.
8, the described preparation method who contains the liquid diary product of Walfberry fruit particle of claim 1, this method comprises:
(1) freeze-drying of Walfberry fruit particle, stripping and slicing, the particle diameter that makes Walfberry fruit particle is 1mm-4mm;
(2) stabilizing agent is dissolved in the liquid milk homogeneous;
(3) in the milk that step (2) obtains, add Walfberry fruit particle, mix;
(4) sterilization.
9. preparation method according to claim 8 wherein, also is included in any one in adding dietary fiber, composite nutrient, Juice, flavoring essence, the sweet substance or two or more combinations in the step (2).
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103843901A (en) * | 2012-12-04 | 2014-06-11 | 内蒙古伊利实业集团股份有限公司 | Liquid dairy product added with saffron crocus and preparation method of liquid milk dairy product |
| CN108606064A (en) * | 2016-12-10 | 2018-10-02 | 宁夏中宁县尚江南枸杞制品有限公司 | A kind of milk product of freeze-drying wolfberry fruit powder |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1194114A (en) * | 1998-03-26 | 1998-09-30 | 宁夏杞星营养制品有限公司 | Vacuum freezing-dried wolfberry extract and its processing technology |
| CN1194112A (en) * | 1998-03-26 | 1998-09-30 | 宁夏杞星营养制品有限公司 | Vacuum freezing-dried wolfberry fruit and its processing technology |
| CN1194113A (en) * | 1998-03-26 | 1998-09-30 | 宁夏杞星营养制品有限公司 | Vacuum freezing-dried wolfberry fruit powder and its processing technology |
| CN100426976C (en) * | 2007-04-09 | 2008-10-22 | 内蒙古蒙牛乳业（集团）股份有限公司 | Flavouring milk and preparing method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103843901A (en) * | 2012-12-04 | 2014-06-11 | 内蒙古伊利实业集团股份有限公司 | Liquid dairy product added with saffron crocus and preparation method of liquid milk dairy product |
| CN108606064A (en) * | 2016-12-10 | 2018-10-02 | 宁夏中宁县尚江南枸杞制品有限公司 | A kind of milk product of freeze-drying wolfberry fruit powder |
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